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当前位置: 首页 > 文章 > 烤烟醇化过程中酶的作用与变化特征研究进展 湖北农业科学 2008,47 (10) 1207-1211
Position: Home > Articles > Advances in Enzyme Characterizations of Flue-cured Tobacco during the Aging Process Hubei Agricultural Sciences 2008,47 (10) 1207-1211

烤烟醇化过程中酶的作用与变化特征研究进展

作  者：
孙敬国;YAN Tie-jun;闫铁军;司辉;何结望;谢豪;叶建美;涂书新
单  位：
华中农业大学资源与环境学院;湖北中烟工业有限责任公司技术中心;湖北省农业科学院经济作物研究所
关键词：
烤烟;醇化;苯丙氨酸解氨酶(PAL);多酚氧化酶(PPD);淀粉酶
摘  要：
烟叶醇化是改善烟叶香味、提高烟叶可用性的重要环节,是卷烟工业中的补加工方法。酶参与烤烟醇化过程中发生的一系列生物化学变化,对烤烟品质产生重要的影响。不同的酶在烤烟醇化过程中的变化规律与物质的变化密切相关。随醇化时间的延长,苯丙氨酸解氨酶和多酚氧化酶的活性呈现下降趋势,而淀粉酶随醇化时间的延长活性先上升后下降。酶在烟草醇化上的研究和应用尚处在探索阶段,充分利用酶的高效性和专一性等特点,将为酶在烟叶醇化增香、缩短醇化时间等方面开辟广阔的应用前景。
译  名：
Advances in Enzyme Characterizations of Flue-cured Tobacco during the Aging Process
作  者：
SUN Jing-guo1,YAN Tie-jun2,SI Hui2,HE Jie-wang2,XIE Hao2,YE Jian-mei3,TU Shu-xin1(1.College of Resources and Environment,Huazhong Agricultural University,Wuhan 430070,China;2.Technique Center,China Tobacco Industry Co.at Hubei,Wuhan 430051,China;3.Cash Crop Institute,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
关键词：
flue-cured tobacco;aging;phenylalanine ammonia-lyase(PAL);polyphenol oxidase(PPD);amylase
摘  要：
The aging process of flue-cured tobacco is a key step to improve aroma quality and to increase the usability in to-bacco industry.Enzymes take part in a series of biochemical changes and influence greatly the aging quality.The changes of enzyme activity are closely related to the combination and degradation of materials during the aging process.With the in-creasing of the aging time,the activity of phenylalanine ammonialyase and polyphenol oxidase is decreasing,but the activity of amylase increases at first and then decreases finally.The research and application of enzymes in aging of flue-cured to-bacco is at it’s very primary stage,and the use of advantages of enzymes including high efficiency and specificity would certainly play an great role in improving aroma quality and shortening the aging time.

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